Thursday, March 19, 2009

Mom's Chili

My Mom always made the BEST chili! The only problem is she rarely measured the spices. When I was still pretty young she gave me directions on how to make it for dinner one night while she was working. I can still remember the first thing she said to me when she saw my finished product - "Why is it so thick?" What Mom neglected to tell me was that she would fill a quart jar with water, use it to rinse the "good stuff in the bottom" of all the other cans and add it to the pot. A small trick really, but it made a big difference in my chili. Of course, it also included home-canned tomatoes. Now I know everyone has a favorite version - with beans, without beans, ground chuck or a chuck roast. But, I always enjoy seeing new recipes! Since we are experiencing our last cold spell (hopefully) of the season, it seemed a perfect time to cook up a pot. This recipe is pretty spicy, so you can adjust it to suit your taste..Check out more great recipes at the Grocery Cart Challenge Recipe Swap..Mom's Chili.

1 pound ground beef, seasoned*

1 large onion, chopped

1 can whole tomatoes (28 oz)1 can crushed tomatoes (28 oz)2 cans dark red kidney beans (16 oz)1 can beef broth (16 oz)1 cup water1 can hot chili beans (16 oz)3 tablespoons chili powder1 teaspoon cayenne pepper1 teaspoon salt1 teaspoon black pepper1 teaspoon garlic powder.*Season ground beef with a little chili powder, cayenne pepper, garlic powder, salt & pepper. This is not included in the above measurements..Brown ground beef and onion in large skillet. Drain. In stock pot, add whole tomatoes. Break them up into smaller pieces. I usually just use my hands, but you could use a spoon or knife. Add beef broth, kidney beans, chili beans, crushed tomatoes, and spices. Pour water into one of the empty cans and continue to move it from one can to the other so that you rinse all the cans thoroughly. Add this mixture to the pot. (You can skip this step if you are trying to lower your sodium content) Bring to a boil, add ground beef mixture, and reduce to a simmer. Simmer for 1-2 hours.

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Want to cook like a Chef? The next time you try a new recipe, follow these tips:1) Read the entire recipe2) Check & make sure you have all the ingredients3) Measure everything out ahead of time 4) Clear your counters & table for needed workspace5) Pre-heat your oven

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One of the things that you'll notice about most of my recipes is that I don't use a lot of salt. I usually add the words 'salt to taste' on dishes that I would not normally add salt at all. I'm used to cooking for family members with health issues such as high blood pressure and diabetes. So, I do try to cut down on salt whenever possible. When you are using canned beans, you can reduce the sodium content by draining and rinsing them before using. Try experimenting with different spices such as garlic, paprika, cayenne pepper, tumeric, and curry. You'll find you can add a lot of flavor without adding sodium.

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